Hot Chocolate! (Paleo, Vegan, Dairy Free & Refined Sugar Free)

Notice how everything is chocolate lately? I know. I’m obsessed. I went to my cousins house a couple of days ago & she is on the same diet I am on and asked me how to make really yummy hot chocolate. It was all rainy and glorious, and what is really better on a day like that than hot chocolate?! I have made vegan hot chocolate before, but I really hadn’t tweaked it or made anything I thought was out of this world. I decided I should delve in and figure out a really creamy yummy mix that is dairy & refined sugar free. So here it is. Frothy, yummy, chocolaty deliciousness. Thanks Mercedes for the prompting for this recipe. In the words of my four year old; “Mom! Amazingness! The best hot chocolate EVER!”

If you want to be ambitious and take the extra step, make sure you don’t shake your coconut milk & when you open it skim a few tablespoons of the fat off the top & whisk in your electric mixer with a tad bit of honey and a pinch of cinnamon for some whipped cream to top.

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HOT CHOCOLATE (Serves 2)

1 Can full fat coconut milk

1 1/4 cup almond milk (or non dairy milk of choice)

1 cinnamon stick (or 1/4-1/2 tsp ground cinnamon depending on how much you like!)

3 Tablespoons unsweetened cocoa powder

3 generous Tablespoons raw honey (or if you want to use less honey add stevia to taste)

1 heaping Tablespoon coconut oil

1/2 teaspoon vanilla

1 pinch sea salt or pink salt

In a medium saucepan add canned coconut milk, almond milk & cinnamon stick. Bring to a boil, then reduce to low and simmer for 10 minutes. (If you don’t have a cinnamon stick, skip this step & add ground cinnamon with other ingredients if desired.) When 10 minutes is up, add cocoa powder, honey, coconut oil, vanilla & salt bringing back up to a boil, whisking rigorously to froth, or use a frother if you have one. Ikea has a tiny one for ¬†I think $1 that is AWESOME!

Serve with coconut whipped cream and a pinch of cinnamon if desired. Enjoy!

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Mini Chocolate Muffins (Grain free, Gluten free, Dairy Free, Paleo)

I made THESE chocolate cupcakes with peanut butter icing for my son’s first birthday, and although my two little ones don’t eat eggs, the rest of my family does! I have a lot of friends who are grain free, dairy free, but not egg free as well. That being said, I decided to revise the recipe and make it a little more diverse for those friends, and also use NO coconut sugar since that’s not really “allowed” on my diet anyway. Birthday’s are special. ūüėČ

I tried the recipe with eggs & instead of coconut sugar I incorporate dates & a bit more honey along with stevia for the needed sweetness. They seem to be a little more like a muffin to me, which I’m 100% fine with! Still moist, still fluffy and delicious‚Ķ.you could definitely still use them as a cupcake & top them with the peanut butter icing from my previous post, (which would send them over the top!) or you can add nuts or paleo chocolate chips & they will still be divine. They’re subtle in their sweetness, but they hit the spot when I’m craving something sweet!

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Chocolate Muffins (Grain free, gluten free, dairy free, refined sugar free, Paleo, GAPS)

3 cups almond flour (spoon measured)

1 TBS coconut flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

1/4 tsp salt

1/2 cup coconut oil, melted

1 cup full fat coconut milk or cashew milk

1 avocado

2 eggs

2 tsp vanilla

1/4 cup honey

1/2 cup dates (soaked if too hard)

15-20 drops stevia (or to taste)

Preheat oven to 350 degrees.

In a large bowl mix the almond flour, coconut flour, cocoa powder, baking soda & salt. (Make sure to spoon measure the almond meal! Using a spoon, scoop into measuring cup & level off.)

In the bowl of a food processor or blender, add the dates, coconut oil, coconut/cashew milk, avocado, eggs, vanilla, honey & stevia and pulse or blend until completely smooth.

With a rubber spatula, gently fold the wet ingredients into the dry. Put cupcake liners into a mini muffin tin or grease the muffin tin with coconut oil & scoop batter to the top. They will not puff up very much.

Bake at 350 degrees for 12-15 minutes. They should be slightly firm to the touch when finished.

Remove from muffin tin & let cool.

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Gluten Free Vegan Cornbread

Who can eat Chili¬†without cornbread? Definitely not me! I have long been searching for a gluten free and vegan version of cornbread, but they all fell flat. Some literally. Others just didn’t hold together well, and still other’s were lacking greatly in the flavor department. If you’re looking for a great gluten free mix you should make Sarah’s gluten free flour blend.¬†I really think it’s what makes this cornbread so delicious! If you try another blend & it works well, I’d love to know about itcornbread2.¬†cornbread 1

Gluten Free Vegan Cornbread

1/2 cup Earth Balance soy free spread

Scant 1/2 cup white sugar

4 1/2 tsp ener-g egg replacer beaten with 6 Tablespoons water until frothy

3/4 cup non-dairy milk

1 teaspoon apple cider vinegar

1/2 teaspoon baking soda

1 cup organic cornmeal ¬†(make sure to buy organic & avoid¬†GMO’s! I buy all mine from Vitacost)

1 cup gluten free flour (Sarah’s gluten free flour blend)

1/2 teaspoon salt

Preheat oven to 375 degrees. Grease an 8×8 pan.

In a small bowl combine non-dairy milk with 1 teaspoon apple cider vinegar and set aside.

Melt Earth Balance in a medium size saucepan on low heat. Once melted, remove pan from heat and stir in sugar. Add prepared egg replacer and mix until well blended.

Add the baking soda to the non-dairy milk/apple cider vinegar, then pour the milk mix into the pan with the Earth Balance, sugar & egg replacer and rigorously blend until incorporated.

Combine the gluten free flour, cornmeal, salt & add the dry ingredients to the wet until little or few lumps remain being careful not to over-mix. Pour batter into prepared pan.

Bake in preheated oven to 30-40 minutes or until a toothpick inserted into the center comes out clean.

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Simple Chili (gluten free + vegan option)

You know those day’s when you literally don’t have ten minutes to yourself and you’ve been running around like a crazy person & all of the sudden it’s 4pm and you realize you forgot about dinner? This recipe is for those days. I always keep the ingredients in the pantry just in case. It’s gluten free, can be made vegan & the easiest meal you will ever make.

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Chili

1 pound hamburger meat (omit meat for vegan version) 

1 15 ounce can pinto beans, juice and all

1 15 ounce can kidney beans, drained

1 15 ounce can black beans, drained

1 15 ounce can tomato sauce

1 15 ounce can diced tomatoes (optional)

1 packet Simply Organic Vegetarian chili mix or your other favorite chili seasoning (If you are very strict about gluten please check the packages to make sure they fit your dietary restrictions.) 

Brown hamburger in a large pot. Add chili seasoning and stir into meat. (If you’re not using meat skip this step and add seasoning to pot with all other ingredients.) Add undrained pinto beans, kidney beans, black beans, tomato sauce & diced tomatoes. Simmer for as little as 15 minutes before serving. I keep mine in the pot simmering on low for 45 minutes to an hour, stirring occasionally. If you want to prepare the chili early and keep it on the stovetop for a few hours, put a lid on it and keep it on very low stirring periodically.

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Grain Free Vegan “Healthy” Brownies

There are day’s when I want something sweet and chocolaty, but I don’t want to eat something heavy & incredibly bad for me. That’s when I turn to my “healthy” brownies. Maybe it makes me feel better to call them healthy than it really should. Either way, these brownies are moist and chewy & give you the perfect amount of guilt without actually being too guilty.

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Grain Free Vegan “Healthy” Brownies

1 1/2 Cups Almond Meal
1/4 Cup unsweetened cocoa powder
1 teaspoon non-alluminum baking powder
1/2 tsp baking soda
5 pitted Medjool dates
1/2 Cup Spectrum Organic Shortening (I buy it & most of my pantry goods from Vitacost.com)
4 one ounce squares unsweetened baking chocolate
1 Cup coconut sugar
1 2.5 oz jar baby prunes
1 small zucchini peeled & grated
1 ener-g egg (prepared according to box)
1 Tablespoon vanilla
Walnuts to top (if desired)

In the bowl of a food processor (this is the model I have and I highly recommend it!)  blend almond flour, cocoa powder, baking powder, baking soda. Add dates and process until completely blended into almond mixture.

On a double broiler, melt shortening and unsweetened baking chocolate. Once melted, remove bowl from heat and add coconut sugar, stirring well with rubber spatula. Add baby prunes and mix completely. Add vanilla, egg replacer and combine. Fold in grated zucchini.

Pour the wet mixture into the food processor with the almond flour mix. Blend until completely smooth.
Pour into a greased and floured 8×8 dish. Bake at 325 degrees for 30-40 minutes. ¬†You’ll know they’re done when they sink in the middle a bit and the outsides get a little crisp/cracked looking. Let cool completely before cutting.

 

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